The American Bakers Association (ABA) notes that the baking industry almost completed phasing out azodicarbonamide (ADA) from baked goods, with full completion of the phase-out across the US  expected by the end of 2026.

A 2025 survey found that nearly 95% of ABA member company respondents already do not use ADA in their baked goods. The small remainder of ABA member company respondents voluntarily committed to phase out ADA as part of ABA’s ‘Baked Goods Ingredient Pledge’.

 “We are pleased to share this pledge publicly,” said Eric Dell, ABA President and CEO. “While ADA has been approved by the FDA for decades for safe use in baked goods, the overwhelming majority of our members have already phased out this ingredient from their products to meet evolving consumer expectations and continue delivering on their mission of feeding America.”

Formerly called E927a, Azodicarbonamide (ADA) is banned as a food additive in the European Union due to safety concerns regarding its breakdown products, semicarbazide and urethane, which are potential carcinogens. The ban has been in place since 2005, and it is also prohibited for use as a blowing agent in food contact materials.

ABA will continue to work closely with the remaining member companies participating in the pledge to support the successful completion of the ADA phase-out by December 31, 2026.

The American Bakers Association (ABA) is the largest trade association for the commercial baking industry in the United States. ABA’s community includes more than 350 member companies representing over 1,200 commercial baking facilities and the extensive industry supply chain.

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